WSET3 Principal Grape Varieties Flashcards
3 Chateauneuf-du-Pape Styles
- Traditional - Later Harvest, High Proportions of Grenache, 4yrs élevage (2yrs cement / 2yrs old oak)
- Modern - shorter maceration & time in wood - Approachable early but can age
- Négociant Style - carbonic maceration - wines ready to drink earlier
Aglianico
(Basilicata, Campania)
Deep Colored, High Acidity and High Tannin, and flavors of Black Fruit, Earth, Forest Floor
Basilicata: Taurasi DOCG
Campania: Aglianico del Vulture DOCG On extinct volcano Mt Vulture (450-900m)
Albariño (NW)
Alvarinho (Vinho Verde)
Rias Baixas.. THICK SKINS prevents rot.
Naturally High Acidity, Citrus & Stone Fruit, Can be made richer, fuller body
Vinho Verde - Monção Y Melgaço
Alsace Riesling
Aromatic Grape, Medium to Full bodied, HIgh Acidityy, stony/steely notes, Lemon and Peach aromas developing into Petrol-like aromas.
Amarone della Valpolicella DOCG
(Veneto)
Made from Corvina grapes using passito method (or grapes picked early with higher acidity and dried indoors to concentrate sugar, increase structure, color & flavor), these are
Dry to Off Dry, Full Body, Medium – High Tannin, High Alcohol with flavors of Concentrated Red Berry (raspberry, red cherry) and Spice. Often oaked in large oak casks.
Kabinett
Kabinett: RieslingDry - Sweet,L-Body, H Acid, Green Apple, Lemon, Balanced with Residual Sugar. Sweet –8-9% ABV –
Style 1- Stop Ferment early
Style 2: Add Sussreserve
Barbera
(Barbera d’Asti, Piemonte)
Late ripening (2 weeks before Nebbiolo, 2 weeks after Dolcetto)
Medium-Deep Color, Full Body, High Acidity, Low-Med Tannins
Aromas of Red Cherries, Plums and sometimes Black Pepper
Styles:
- Youthful and fruity, with no oak influence
- Barrel-aged with spicy flavours
Bordeaux &
Bordeaux Supérieur
Early drinking, Medium Body with ripe red & black fruit sometimes with Cedar from oak
Supérieur has strict rules and Minimum Alcohol requirements
Cabernet Franc
Flower/Ripens Early Needs Well drained, warm soils.
M Color, M Body, M-H Acidity, M-H Tannin
Ripe = Vibrant Red Fruit and Floral notes
Underripe = Greenbell Pepper or Stalky
Cabernet Sauvignon
(Old World)
Thin Skin, Dry, Deep Color, Medium – Full Body, High Tannin, Intense Flavor Blackcurrant and Cedar
Haut Medoc: High % of CS in, High Grippy Tannins when Young, Oak
Pessac-Leognan: Lighter Body, More Fragrant than HM
Graves: Black Cherry, Greenbell Pepper, Dried Fruit, Tobacco
Tuscany: Used for Super Tuscans 100% Varietals (Toscana IGT, Bolgheri DOC, Maremma Toscanna DOC)
Cabernet Sauvignon
(New World)
Thin Skin, Dry, Deep Color, Medium – Full Body, High Acidity, High Tannin, Intense Flavor Blackcurrant and Cedar
Maipo Valley: Elegant, Structured with Mint Character
Premium Chile: Full, Body, Very Ripe Black Fruit, Herbaceous, Blends Merlot, Carmenère, Syrah,
South Africa: Varietal or Bordeaux Blends, Ripe Red & Black Fruit, Blackcurrant, Cedar, Early Drinkin
USA: Less Rich, Full Body, High Acidity, Concentrated Cassis, More Blackcurrant
Argentina: Maipu, Mendoza, La Rioja, Salta NOT Patagonia
Coonawarra/Margaret River: Ripe Blackcurrant, Black Cherry, Toast
Cabernet Sauvignon How it is made
- Destemmed and Crushed: whole bunches give herbaceous & astringent character (stems don’t ripen)
- Pre-Fermentation Maceration: maximize color & flavor extraction
- Controlled Fermentation Temperature: 26°C – 30°C warm enough for sufficient extraction, cool enough to keep fresh fruit
- Reduction Cap Management & Fermentation Temperature: to reduce over extraction
- Post-fermentation Maceration – adds more tannins and softens already extracted
- Maturation New Oak – with intense flavors and high tannins, New Oak flavors do not overwhelm and soften
- Blending – Increases Body / Reduces High e.g. Merlot can Soften and add fruit
Carignan (S France)
Cariñena (Catalunya)
Mazuelo (Rioja)
Are high yielding black grapes producing
Deep Color, Medium Body, High Acidity, High Tannin.
Red Fruit flavors of Raspberry, Cranberry, Lacks Fruit , cranberry/ Lacks Fruit Finesse, the best are lower yielding, old vines in poor soils.
Used in blends in Tempranillo and Priorat
Use Semi-Carbonic maceration to reduce Tannins in S France
Carmenère (Chile)
Chilean signature that is Late Ripening successful in warmest & sunniest sites. Full-bodied, High Tannin can display Herbaceous quality when underripe. Black Fruit and Herbal aromas with good balance
Cooler Elqui = peppery
Warmer Colchagua = Intense Black Fruit, Fuller Body
Chardonnay (Australia)
Often a blend of fruit from different regions
Unoaked for Peach flavours
Oak chips/staves for Toast/Vanilla flavours
Chardonnay
(Chablis - Burgundy)
Steely & High Acid
Riper more Concentrated Fruit, Citrus over Green Apple
Balanced & Complex
Style 1: Some aged in Old Oak for rounder texture & subtle flavors
Style 2: Stainless or concrete for Pure Fruit
50% vineyards are Chardonnay in Burgundy
Pioneers MLF, Lees and Oak (6-9 months)
Chardonnay (Chile)
Modern International Style
Citrus, Green Apple, Toast, Caramel
Limari – structure and elegance
Aconcaqua Valley, Casablanca
San Antonio Valley, Leyda Valley, Malleco
Chardonnay
(New Zealand)
Concentrated Citrus and Tropical fruit Toast and Sweet Spice FRENCH OAK
Gisborne produce 50% of its vine and makes distinct ripe Tropical Fruit, Central Otago, Marlborough, and Auckland
Chardonnay (South Africa)
Can be exceptional at cooler sites (Walker Bay)
Burgandian style such as lees & Oak Barrel fermentation for complexity
Base for Cap Classique sparkling wines
Chardonnay
(USA)
Most Planted Grape in CA
Styles
- Inexpensive from Central Valley – inexpensive, High Volume, Fruity, Low-to Medium Acidity and sometimes use Oak staves, Chips for toasty note
- High Quality – Full Body, Low Acidity, High Alcohol, flavors of peach, banana, oak, hazelnut and butter
- Less Oak in cooler regions – Los Carneros, Russian River Valley
Chardonnay
(Cote d’Or)
Complex & expressive
Full Body, Riper Fruit Balanced Acidity
Deep with age to Vegetal
Chardonnay
(Geelong)
Full Body, Complex, concentrated
Chardonnay
(Mornington Peninsula)
High acidity (reflecting the cool climate)
Usually softened by MLF
Citrus, Pear and Apple aromas
Chardonnay
(Warm – Australia)
Beautifully balanced with Fresh, Vibrant fruit
Use of lees, MLF and/or oak maturation
Margaret River
Châteauneuf-du-Pape (Rhône)
Up to 13 grapes in blend. Dominated by Grenache (GSMC).
Full Body, Rich Texture, High Alcohol Concentrated Spiced Red Fruit (raspberry, red plum), Mourvèdre adds gamey, meaty quality.
Chenin Blanc
(Loire)
Dry-Sweet, Still or Sparkling, High Acidity, Non-Aromatic
Green Fruit, Herbaceous, Tropical
(Apricot & Citrus Peel for noble rot)
Steely, Smoke, Honey, Toast & Hay
Needs several passes in vineyard to pick due to under ripeness (dictates style)
Chenin Blanc (South Africa)
World’s most versatile grape - Early budding, Later ripening
Complex: Old vines, High Acidity (susceptible to Noble Rot), Apple, Floral, Honey
From Barrel Ageing - Concentrated & Complex flavors, Fuller Texture - Extra Body & Toast Oak flavors
Basic: Dry & Sweet, High Natural Acidity, Simple Stone Fruit
Cooler Syrah vs Warmer Syrah
Lighter in body with more pepper
V
Greater intensity of Black Fruit and Fuller Body
Struggles with hot.
For blends adds color and tannin
Cornas
100% Syrah (only reds allowed)
Deep Color, Full Body, Similar to Hermitage, but more rustic
Best vineyards sheltered from wind - very steep terraces
Cortese
Gavi DOCG
Cortese di Gavi DOCG
Gavi di Gavi DOCG
(Piemonte)
CORTESE GRAPE
Pale, Light-bodied, White WIne, High acidity - Not Complex
Aromas/flavours of Citrus, Green Apples and Pears
Style 1: Protectively, with cool fermentation in stainless steel
Style 2: Fermentation in old oak, Lees stirring
Some can drink early, some can age
Corvina
(Veneto)
Valpolicella/Amarone Wine
Late ripening, small berry
Thin Skin, Moderate Color, Low-Med Tannin, High Acidity
Red Cherry Flavors, Add local grapes to enhance color and tannin
Coteaux de Layon
(Loire)
A sweet Chenin Blanc with High Acidity and flavors of lemon, pineapple and marmalade and apricot from botrytis.
The most famous are Quarts de Chaume & Bonnezeaux and have their own appellation
Côtes de Bordeaux
(Bordeaux)
Merlot based wines meant for early drinking
Côtes du Rhône Villages
- Minimum alcohol levels
- Maximum yields
- A greater percentage of the blend must be made from Grenache, Syrah and Mourvedre
-
100% of the wine must come from the village on the label
* Have more body, structure and Spiced Red Fruit v Cote du Rhone*
Such as Côtes du Rhône Villages Cairanne
Crozes-Hermitage Syrah
Most production volume - Max 15% Marsanne/Roussanne
M-H Acidity, M-H Tannin, Black Fruit & Spice
Quality varies dramatically
More Concentrated, Complex & Tannic
Some more expensive are aged in oak
Describe a wine from Côte-Rôtie
Red wines made primarily from Syrah sometime fermented up to 20% Viognier to help stabilize color extraction and add aromatics.
The Wines are Floral and Elegant, Deep color, Full bodied, Med-High Tannins with Black fruit (Blackberry, Black Cherry), Spicy Black pepper aromas and Floral Violet aromas. The use of oak is subject to the wine maker.
Describe the 4 Beaujolais
Moulin-à-Vent & Morgan produce Structured wines with fruit concentration and tannins allowing for ageing
Brouilly and Fleurie produce more lighter, perfumed styles under wide range of production (oak to semi-carbonic/whole grapes)
Dolcetto
(Dolcette d’Alba DOC, Piemonte)
Earlier Ripening - Produces Fine Wines
Deep Purple Color, Med-High Tannin, Med Acidity
Aromas of Black Plums, Red Cherries & Dried Herbs
- It can be planted in cooler sites*
- Drunk you, best can age*
Gamay
(Beaujolais)
Carbonic and Semi-carbonic maceration. Light Body, Light Tannin with red berry fruit notes of Kirsch, Banana, Cinnamon. Trained in Goblet
Garganega
(Recioto di Soave DOCG)
Made from Garganega using Passito method (or grapes picked early with higher acidity and dried indoors to concentrate sugar, increase structure, color & flavor).
The grapes have high sugar content which naturally stops fermentation and thus are
Sweet, Medium Body, High Acidity, High Alcohol with intense green fruit of Pear, Green Apple, Peach, Apricot, White Pepper
Garganega
(Veneto)
Soave Classico - Late ripening & semi-aromatic - foothills
Medium Body, Medium to High Acidity
Aromas of Pears, Red Apple and Stone fruit, White Pepper age to Almonds & Honey
No typical aromas/flavours of new oak
Garnacha Tinta
(Upper Ebro)
Normally late Ripening, but early in Spain given Warm/Hot climate
High Drought tolerance
Sweet, Thick Skinned Grape, High ABV
Primarily for Rosados
Priorat: blends with Cariganan - Deep, colored, High Tannin, Fresh Black Fruit, Toast Oak
RIoja: Planted in Baja, Blends with Tempranillo, adds Perfume, Body, Tannins
Gewürztraminer
(Alsace)
Aromatic, Deep Gold Color, Full-bodied, LOW to Medium Acidity, High Alcohol renowned for pungent flavors of ROSE, LYCHEE SWEET BAKING SPICE with OILY texture
Gew has less acidity than Pinot Gris, more aromatics
Graciano
(Upper Ebro)
Hard to grow, Buds late, Prone to powdery Mildew Primarily used Rioja for blends
Small amount adds Tannin, Acidity, Concentrated Black Fruit for Structure
Grenache
(Rhône)
Can tolerate drought conditions, strong winds and needs plenty of heat to ripen
Concentrated, Spiced Red Fruit flavours
Too hot - baked & jammy
Syrah added for color and tannin
Grenache (S France)
Granacha (Spain)
Late Ripening, Needs Warm Climate, Drought Resistant, Thin Skin
Full Body, Low Acidity, High Alcohol, Red Fruit
Adds Body, Perfume and Alcohol to Tempranillo
Rosados, Priorat (earlier ripening in Spain)
Rhône with GSM – Full Body, Richly Textured, Spicy Fruit
Grüner Veltliner
(Weinviertel DAC, Austria)
Austria’s most widely planted white grape. If high yields produces fresh and unexciting
Controlled Yields: Concentrated Full Body, High Acidity, with Lemon, Grapefruit, Peach, Apricot and White Pepper. Age for Honey and Toast.
Klassik indicates a wine that is light, fresh, and fruity with no discernable oak flavors.
Reserve wines must have a higher minimum alcohol and may be matured in oak
Hermitage
Syrah + Marsanne and Roussanne (no more than 15%)
Deep Colored, Fullest Body in N Rhône, Can age
Lieux-Dits - a named vineyard site Not AOC, which organizes Hermitage, each vary in steepness, aspect, giving wines subtle differences
Usually blends but now some single variety
High Volume St Joseph
Lighter-bodied & Fruitier
Often incorporating carbonic maceration
Blackcurrant & Raspberry, Expressing Pepper perfume aspects of Syrah
Lightest Bodied in N Rhône
Mâcon Village
(Chardonnay – Burgundy)
White only, similar to Mâcon, Med – Full Body, Med Acidity more ripeness, body and character
Lugny has a reputation
Malbec
(Argentina)
Deep Colored, Full Body, Smooth Tannins, Blackberry, Black Plum, Subtle Spicy Vanilla, Clove from new oak.
Higher altitude are more elegant, with fresher floral aromas.
Oak is used for HQ Malbec (lower altitude increase body and concentration) Blended with CabSav, Cabernet Franc, Merlot and Petit Verdot
Newer Style - More elegant, Using gentler methods of extraction
Melon Blanc (Loire)
Muscadet
Melon de Bourgogne
Frost resistant and Early Ripening suited for a cool climate
Mostly found in Nantais, Loire
White Grape, Light Body, High Acitiy & Green Fruit
Merlot
(Australia)
Mostly blended with CabSav for body and fleshy and plummy fruit.
Merlot
(Bordeaux)
Most Widely Planted in Bordeaux can grow in cool soils e.g. clay.
Often found in high volume inexpensive wine
Harvesting grapes early, for Deep Ruby, Dry, Full Body, High Acidity, High Tannin, Medium Alcohol with more fresh red fruits as well as vegetal and leafy notes. Often 12-18 months of new oak for toast, vanilla and clove
Merlot (Chile)
Style 1: Inexpensive, medium-bodied and fruity (has been very successful on export markets), Spicy, Green Pepper
Style 2: Fuller-bodied and complex is also found
Often blended with Carmenère
Merlot (New Zealand)
Merlot has second largest plantings and is blended with CabSav for tannins and Cassis to create Bordeaux style blends. Known for purity of fruit flavor.
Almost exclusively in the North Island which is warmer where grapes can ripen
Merlot
(Pomerol, Bordeaux)
A blend of Merlot and CabFranc similar to St Emilion
Deep Ruby, Dry, Full Body, High Acidity, Medium - High Tannins, Medium Alcohol, soft rich mouth feel but with richer, spicier Blackberry, Black Currant, Black Plum and plum that evolved into Tobacco, Cedar, Leather
(for premium merlot lots of extraction so more color and flavor and ripe grapes in vineyard, cooler vintage with more CabSav has higher acid. Hotter more Merlot less acid)
Merlot
(South Africa)
Early Flowering & Ripening
Full Body, Plummy wines similar to Pomerol
Deep Ruby, Dry, Full Body, High Acidity, Medium - High Tannins, Medium Alcohol, Spicier Blackberry, Black currant and Plum that evolved into Tobacco, Cedar, Leather
Merlot (USA)
Widely Planted
Best from cooler regions like Monterey, Napa & Sonoma
Deep Color, Soft, Velvety Tannin. Luscious Body, High Alcohol with classic Blackberry, Black Plum
Montepulciano
(Abruzzo)
Deep Ruby, Full Body, Medium Acidity, High Tannin
Flavours of Black Plums and Cherries
Many simple and fruity with no oak ageing
Most concentrated examples matured for a short time in oak
Mourvèdre
(Rhône)
Deeply Coloured, Very High Tannin
Dense, Black Fruit flavours and Gamey/Meaty aromas when fully ripe to blends
Prized in Chateuneuf du Pape
Adds color & complexity + Gamey, Meaty to Blends
Mourvèdre (S France)
Bandol Wine
Mourvèdre-based red wine grown on Southern France’s terraced slopes. Ripens Reliable.
Deep Color, Full-bodied with Powerful Tannins, Bramble, Meat, and Liquorice flavors and requires bottle age before they are at their best.
Mourvèdre / Monastrell
Thick Skinned Black grape that is Drought tolerant and needs hot/sun
Powerful Deep Color, Full Body, High Tannin, High Alcohol, Low-Med Acidity
Ripe Blackberry, Bramble, Meat, Liquorice
Requires ageing
For blends adds richness, color and complexity
Muscadelle
(Bordeaux)
Grapey, Floral and important for Sweet and Dry
Bordeaux Blancs: Dry Wine with aromas of grapefruit, sweet lime, honeysuckle, and pears.
Sauternes: Sweet wine with apricot, honeysuckle, ginger and mango
Muscadet Sèvre et Maine (Loire)
Dry White, made from Melon Blanc MAX 12% ABV
Light Body, High Acidity, and subtle green fruit flavors of Green Apple and Pear.
Meant to drink early.
Muscadet Sèvre et Maine Sur Lie
(Loire)
A specialty, Dry White wine made from Melon Blanc that spends the winter on lees contact and bottled in the spring that is
More Fuller in Body, High Acidity with delicate, fresh and richer texture with Green Apple, Pear, Bread and Biscuit
Muscat de Beaumes de Venise
Intensely Aromatic, Unaged Sweet, Medium Gold in color, Low-Medium Acidity with floral and aromatic aromas of orange blossom, rose and grape from Southern Rhône
Muscat Blanc a Petite Grains
(Alsace)
Intensely Aromatic, Light – Medium Body, Low to Medium Acidity with Orange blossom, rose and grape flavors.
Muscat Blanc a Petit Grains has poor flower set, so less aromatic Muscats Ottonel are more widely used
Nebbiolo
(Barbaresco DOCG, Piemonte)
100% Nebbiolo – 200-400m , ripens earlier, fruiter and less perfumed than Barolo
Pale Ruby, Full body, High acidity, High tannins, Sour Cherries, Herbs and Dried flowers
2 years ageing, 9 months Oak (BARRIQUE or BOTTI large casks) - soften tannins, gives complexity of truffles, tar, leather
Nebbiolo
(Barolo DOCG, Piemonte)
100% Nebbiolo – Slow Ripening - 300 – 500m
Traditional – Pale Ruby Color, Full Body, High Acidity, High Tannin, Pronounced Red Cherry, Red Plum, Rose, Violet, Sour Cherries, Herbs, Dried flowers. 3 years ageing, 18 months min in large oak to soften Tannins – Truffles, Tar, Leather
New Style – Better Vineyard management and gentle extraction shorter maturations with smoother Tannin.
Nebbiolo
(Piemonte)
Pale in color, High Alcohol, High Tannin, High Acidity, the aromas are of Sour Cherries, Herbs and sometimes Dried Flowers
Negroamaro
(Puglia, Salice Salentino DOC)
Negroamaro when yields controlled,
Full Body, Medium Tannin, Medium Acidity, Baked Red and Back Fruits
Nero d’Avola
(Sicily DOC)
Sicily Red Wine,
Medium – Full Body, Medium Acidity, Medium Tannin with black plums and black cherry.
Can be made fruity and early drinking or concentrated and complex
Pessac-Leognan White
(Bordeaux)
Blend of Sauvignon Blanc & Semillon.
Fermented partially or full in New Oak
Medium – Full Body, Toasty Flavors
Petit Verdot
(Bordeaux)
Rarely ripens fully. Small % of blend. Adds Tannin, Color, Spicy Notes
Pinot Grigio
(Alto Adige)
Early Budding/Ripening (if left too long on vine loses Acidity)
Dry, Light to Medium Body, High Acidity
Citrus and Green fruit flavours
Made from Pinot Gris/Grigio clones from France, Germany = smaller berries, greater flavor concentration
Pinot Grigio
(Veneto)
Early Budding/Ripening (if left too long on vine loses Acidity)
Produces neutral wines with High Yields & Early Harvest
Made from clone known for pale skin & large fleshy pulp.
Pinot Gris
(New Zealand)
Dry autumns and Cool night allow aromatic compounds to develop before harvest
Dry – Sweet, mostly Off-Dry
Location: Gisbourne – Full Body, Nelson, Central Otago
Pinot Gris
(Alsace)
Early budding/Early Ripening and can accumulate High Sugar. Semi-Aromatic.
Deep Gold Color, Dry – Off-Dry, Full bodied, High Alcohol with Medium to High Acidity. Oily in texture with Pronounced Ripe Melon, Pineapple, Passion Fruit, Ginger and Honey
Pinot Gris has more acidity than Gewrt, less aromatic
Pinot Noir
(Australia)
Best in cool / moderate regions – Mornington Peninsula, Yarra Valley or Tasmania
Medium Body, Med-High Acidity, Med Tannin, Med Alcohol with cherry and strawberry
Pinot Noir
(Awatere Valley, NZ)
Dry, Med-Body, Fine Tannins, Red Cherry and Cranberry Flavors
Pinot Noir
(Central Otago, NZ)
Intense sunlight, Big Diurnal
Dry, Full-Body, Juicy & Vibrant with Concentrated Ripe Red Fruit
Pinot Noir (Chile)
Shows promises in cooler regions of San Antonio and Casablanca
Pinot Noir
(Marlborough, NZ)
Dry, Med-Body, Fine Tannin, Red Cherry and Cranberry Flavor
Pinot Noir (Martinborough, NZ)
Hot summer temps, but large Diurnal
Med-Full Body, Ripe hints of Dark Plum & Spice
Pinot Noir
(New Zealand)
Fine Ripe Tannin, Soft Texture, High Alcohol
Vibrant Red Fruit
Pinot Noir
(South Africa)
South Africa hot climate a challenge only in coolest sites
Premium red are matured in oak and at least a portion in new oak for toast
Elgin, Hemmel-en-Aarde, Walker Bay
Pinot Noir (USA)
Premium come from Moderate regions, Russian River Valley, Los Carneros, Santa Maria Valley
Light in Color, Gamey, Vegetal with Ripe Red Cherry, Strawberry
Pinot Noir
(Burgundy)
High Acid, Low-Med Tannin
Red Fruits, Earth, Game, Mushrooms
16-18 months barrel ageing (better in new oak)
Pinotage
(South Africa)
Cross between Pinot Noir X Cinsault
- Light, Fruity Red Berry
- Old Bush Vines – Full Body, Rich, Spiced Berry
- fermented or aged in Heavily Toasted Oak or Staves = intense Coffee, Chocolate
Found in: Paarl
Pouilly Fumé & Sancerre & Menetou-Salon
(Loire)
Sauvignon Blanc grapes from the Central Vineyards on chalky, well drained stony soils
Dry, Medium Body, High Acidity with flavors of Green Apple, Wet Stone. (Pouilly Fumé has smoky notes). Not traditionally meant for Ageing
Best in Sancerre – Chavignol & Les Monts Damnés
Pouilly-Fuissé / Saint-Véran
(Burgundy)
Made from Chardonnay in the Mâconnais region of Burgundy on limestone slopes of Roche de Solutré.
Full body, Medium Acidity with Ripe tropical (Pineapple, mango, melon) and stone fruits (peach, apricot and nectarine), Oak for Toast and Texture
Among the richest and ripest Chardonnays in Burgundy
Primativo
(Puglia)
Dry, Full bodied, Medium Tannin, Medium Acidity, High Alcohol, Pronounced very ripe Berry Fruit
Priorat DOQ
Old, Bush vines (hand harvest) / Low Yield, Llicorella soil (red slate, mica particles) Garnacha and Cariñena
Deep Color, Full Body, High Tannins, Medium-High Alcohol, and concentrated Black fruit (Black Cherry, Black Plum), Toast from new French oak.
Never cheap cost of production high (slopes, hand picked)
Recioto della Valpolicella
(Veneto)
Made from Corvina grapes using passito method (or grapes picked early with higher acidity and dried indoors to concentrate sugar, increase structure, color & flavor).
High sugar content which naturally Stops fermentation and thus are Sweet, Red wines that are Full Body, Medium – High Tannin, High Alcohol with Intense Red Fruit (Red Cherry, Raspberry, Red Plum)
Ribera del Duero
100% Tempranillo
Dark, high Levels of Tannin
Typicaly new French Oak
Riesling (Australia)
Unique
Dry-Slighty Off Dry, High Acidity
Pronounced CItrus, Lime, Lemon, evolve to Toast, Honey, Petrol
Eden Valley - Lime, Grapefruit, Steely, Marmalade, Toast
Clare Valley - Dry, High Acidity Intense Citrus, Lime, Honey and Toast
Tasmania, Frankland River up and coming - Less Citrus & more Floral
Riesling
(Austrian)
Dry, Medium to Full body with Ripe Peach and can mature in bottles
Location: Wachau, Kamptal & Kremstal
Riesling
(Canada)
Niagara Fresh, fruity, dry and off-dry whites
The finest Icewines
Riesling
(General)
Aromatic white grape; that is tolerate of cold, buds late and mid- to late-ripening white grape with the ability to accumulate sugar without losing its naturally High Acidity; Can be dry to sweet;
In cooler climates Green fruit flavor such as (green apple, pear) and floral (honeysuckle, rose, violet);
In warmer climates richer flavors of Citrus (lime) and stone fruit (peach, apricot, nectarine);
With Age it develops honey, toast, and petrol; one of the most long-lived white wines
Riesling
(Nahe, Germany)
Range of Styles Dry - Sweet
Pronounced Acidity (like Mosel)
Fuller Body than Mosel, Less than Rheingau, Rheinhessen and Pfalz
Riper Fruit with warmer climate.
Best spots on River Nahe between Schlossböckelheim and Bad Kreuznach
Riesling
(Rheingau, Germany)
Most Dry Medium to Full Body, Distinct Ripe Peach
Some best BA and TBA with humidity Johannisberg and Rüdesheim
Riesling
(Rheinhessen, Germany)
Fullest Body In Germany
Saint-Émilion High End
(Merlot, Bordeaux)
A red wine blend mostly Merlot with Cabernet Franc with Medium to High tannins and soft, rich mouthfeel of complex red berry fruit (raspberry, strawberry) and red plum aromas evolving into tobacco and cedar.
Sangiovese
(Tuscany)
Late to ripen;
Dry, Red Wine, Intense, Full Body, High Acid, High Tannin
Red Cherries, Red Plums, Dried Herb, Violet. Oak softens tannins and adds Spicy, Meat, Game
Brunello di Montalcino: 100% Sangiovese, 5 years minimum, Fuller Body than Chianti
Chianti Classico: Aged 12 months
Chianti Classico Riserva: 2 years aged, min 3 months in bottle
Gran Selezione: highest rank, single estate, 6 months longer than Riserva
Vino Nobile di Montepulciano: Aged 2 Years, More Intense and Fuller Body than Chianti
Sauternes / Barsac
(Bordeaux)
Blend of Sauvignon Blanc, Muscadelle and Semillon, Sweet wine.
SavBlanc adds acidity,
Semillon has thin skins which allows Noble Rot Apricot and Orange Peel
Muscadelle adds exotic perfume, grapey flavors.
Sweet balanced by High Acidity, High Alcohol with Apricot and Orange Peel, Lemon Peel aromas from Noble Rot with Toast and Vanilla from oak fermentation/maturation
Sauvignon Blanc
(Old World)
Aromatic, Dry-Sweet, M-F Body High Acidity, M Alcohol
Cool: Produces Green Apple, Gooseberry, Grapefruit, Asparagus, Greenbell Pepper, Grass Wet Pebbles
Pessac: Semillon Blend, Oak Barrel Fermented for M-F Body, Toast
California: Fumé Blanc, Oak Barrel Fermented, Creamy, Spicy
Pouilly Fumé / Sancerre: M Body, Green Apple, Wet Stone, Smoky, Early Drink
Bordeaux: Can be varietal, Bordeaux’s only except
Sauvignon Touraine: Fresh, Light Simple, Fruity
Rueda: Blend with Verdejo, Fruit Richer, Fuller Body
Sauvignon Blanc (New World)
Aromatic, Dry-Sweet, M-F Body High Acidity,
Cool: Produces Green Apple, Gooseberry, Grapefruit, Asparagus, Greenbell Pepper, Grass Wet Pebbles
California: Fumé Blanc, Oak Barrel Fermented, Creamy, Spicy
NZ: North – Tropical, South - Herbaceous
Marlborough: Intense Sun, Pungent Aromas, Intense Elderflower, Gooseberry, Grapefruit, Passionfruit, Greenbell Pepper
Awatere Valley, NZ: Pronounced Herbaceous, Lack Tropical Fruit
Margaret River: Semillon Blend, Less Aromatic, Fuller Body, Gooseberry, Passion Fruit
Adelaide Hills: Benchmark for Aus, Concentrated Passion Fruit
Casablanca / San Antonio: Intense Green Apple, Grapefruit, Passion Fruit, Green Pepper
South Africa (Constantia): Very Pure Citrus & Green Fruit, Herbaceous, Grass, Elderflower
Savennieres and Coteaux de Layon are both made in Anjou-Saumur from Chenin Blanc. How do the wines differ and why?
Savennieres - Full bodied, complex and dry. Good air circulation round the vines enables late harvest whilst impeding Noble Rot.
Coteaux de Layon - Renowned sweet wine. Lies in a sheltered valley of R. Layon that encourages Noble Rot
Savernnieres
(Loire)
A LATE HARVEST Chenin Blanc that is
Dry, Complex White Wine, Full Body, High Acidity with Lemon, Green Apple, and Pineapple
Can evolve for decades.
Semillon
(Bordeaux)
Most Important for Sweet Wines blended with Sauvignon Blanc
Semillon
(Australia)
West Australia - More herbaceous
Barossa - Fuller Body, Softer Style - Some are now early picked
Hunter Valley - Light Body, Light Alcohol, Neutral, Age 20 years
Semillon
(Hunter Valley)
Hunter Valley - weather issues for early harvest
Light Body, Low Alcohol and has High Acidity from being harvested early. The wine is Un-Oaked and quite Neutral when it is young but develops complex flavors of honey, nut, and toast as it ages.
Shiraz
(Australia)
Clare Valley – Fragrant & Powerful
Geelong – Fresh and Peppery
Heathcote – Firmer Fruit Structure & Fresher that other regions
Barossa Valley – Full Body, Intense
Hunter Valley – Medium Body, Soft Tannins, Blackberry, Black Cherry, Earth
Hot – Full-body, Intensely Fruity, Earth, Spice, Leather (winemakers can reduce extraction)
Cooler – Full Bod, Lean & Peppery, Can be made into blends
Shiraz
(Barossa Valley)
Classic Shiraz, Full Body, Soft Tannin, Ripe Blackfruit (Black Berry, Bramble, Blueberry) with Sweet American Oak develops to earth, spice, leather with age
Cooler Geelong and Heathcote = Leaner, Peppery
Blended with CabSav like Merlot
Spätsburgunder
(Germany)
German Pinot Noir 3rd most planted
Ripens Early
Thrives in warmer regions Pflaz & Baden
Dry, Light and Fruity some made in Oak
Syrah
(Chile)
Elqui Valley – Lighter Body with peppery notes (cool)
Colchaqua Valley (warmer) – Fuller Body greater intensity black fruit
Syrah
(Rhône)
Deep Color, Med-High Tannin Black Fruit (blackberry, black cherry), Black Pepper, Floral
Oak dependent on producer some use new oak and some older large barrels.
Sometime fermented with white grapes to stabilize color and add aromatics
Syrah – Warm v Cool
(South Africa)
Widely Planted, Rich, Full Body, High Alcohol
Late budding but doesnt ripen too late
Ripe Black Fruit, Earthy or Meaty Character
v
Less Full Body, Elegant & Peppery
Tempranillo
(Ribera del Duero)
Thick Skinned
Ribera del Duero – no maritime influence, 850m on Meseta Central. High Diurnal. 100% Tempranillo
Deeper in Color, Dry, Medium Acidity, Higher in Tannins with Flavors of Black Cherry, Plum, Leather and Nutty
Ribera del Duero New Style - Seek to accentuate concentrated Fruit Flavors & Tannins.
1. Long Macerations & Ageing
2. Short ageing in New Oak, more French oak now
Tempranillo
(Upper Ebro)
Ull de Liebre - Pendes
Cencibel - La Mancha, Valdanpanes
Thick Skinned
Med-Full Body, Medium Acidity, Medium Tannin
Strawberry, Red Cherry, Blackberry, Black Plum, Vanilla & Coconut
Dried Fruit, Leather, Tobacco
Lacks acidity and balance in regions with low diurnal range
Wine making for early drinking uses Semi-Carbonic maceration with Fresh Strawberry
Age worth blended with Granacha, Graciano, Cariñene/Mazuleo, CabSav
Fresh and Fruity made with Carbonic Maceration
Tempranillo
(Toro, Duero)
Toro Style – Similar climate to Ribera, low yielding BUSH VINES
Full Body, High Alcohol, Intense Fruit.
Jovens blend - Garnacha,
Reservas & Gran Reserva: can be Very Deep Color and High Tannin (young) and ability to age well
Tokaj
(Hungary)
Starts with a base wine from healthy grapes and macerated for 12-60 hours. Before, during or after fermentation Aszú (Noble rot) berries are mixed and pressed with the healthy berries. Then oaked for a time.
Deep amber, High Acidity, aromas of Orange Peel, Apricot and Honey. The sweeter the more intense
Torrontès (Argentina)
Aromatic white grape from Argentina.
Medium-bodied and Medium acidity, Intense Fruity, Floral perfume. Flavors Stone fruits of peach, apricot and Tropical of melon. Has to be handled with care to protect the aromatics
Trebbiano
(Veneto)
Ugni Blanc (France)
Dry White Wine, Light-Medium Body, Medium High Acidity, Medium Alcohol with Lemon and Green Apple flavors.
Used throughout Italy, often in blends
Valpolicella Ripasso
(Veneto)
Made with Corvina grape and unpressed Amarone skins, Has More Color, Dry, More, Medium to Full Body, Medium to High Tannin, flavors of STEWED Red Cherries & Red Plum
- Shortly before fermentation finishes the Amarone is drained off the skins.
- Skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation
- Newly introduced yeasts ferment the remaining sugar on the Amarone grape skins
- New grape skins give more colour, flavour and tannins to the wine they have been added to
Verdejo (Duero)
Found in Rueda DO. Highly prone to Oxidation. Dry White, Light Body, High Acid
Melon & Peach Flavor
Often blended with Sauvignon Blanc (up to 50% permitted)
Can undergo skin contact and barrel fermented for richer, fuller body
Vidal
(Canada)
Hybrid Grape
Hardy, Little Character, Dry, HQ Icewines
Viognier
(Rhône)
A late ripening white grape which develops its aromas and create High sugar content, but loses acidity.
FULL Body, LOW ACID and HIGH ALCOHOL and perfumed aromas of Blossom and Apricot, Peach, with an OILY texture.
Vouvray
(Loire)
Chenin Blanc, Still or Sparkling range from dry to luscious.
Light to Medium Body (due to clay), High Acidity with fresh fruity and floral notes.
Oak is rarely used.
What are the differences between
Rose de Loire
Cabernet d’Anjou
Rose d’Anjou
Sancerre Rose
Rose de Loire - Made mainly in Anjou-Saumur. Always dry and must have min 30% Cab Franc and/or Cab Sav-
Cabernet d’Anjou - Medium sweet and made from a blend of Cab Franc and Cab Sav
Rose d’Anjou - less sweet than Cab d’Anjou and largely made from Grolleau blended with Cab Franc
Sancerre Rose - Must be made 100% Pinot Noir. Pale colour, light in body and dry with delicate fruit flavours
White Rhônes
Richly Textured, Full Body, Low-Medium Acidity, High Alcohol, subtle fruity aromas.
Grapes: Viognier, Marsanne, Roussanne, Clairette, Grenache Blanc, Bourboulenc
Zinfandel
(USA)
A Black Grape famed in California that ripens unevenly which can make it
Dry to Off-Dry as some grapes may raisin. The wine Dry, Full Body, High Alcohol, and oftern residual sugar
Flavours include Red & Black fruits, Dried Berries, and Liquorice, Sometime Herbaceous if there are some unripened grapes.
Rosés made from early picked
Spatslese
Spatslese (Late Harvest): Riesling, Dry-Sweet Made same as Kabinett, More Concentrated, Riper and more Body, Alcohol, Often Sweet, Lemon, Peach and Apricot
Auslese
Auslese (X-Ripe BUNCHES): Dry-SweetRicher & Crisper when from Same Region, Noble Rot Possible,
Maybe high ABV (if full fermented given higher Sugar Must)
Beerenaulese
Beerenauslese (Selected Berry): Noble Rot likely but not required for must weight. Sweet wines, Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers
Trockenbeerenauslese
Trokenbeerenaulses (Dried Berry Harvest): Noble Rot REQUIRED for must weight. Sweet wines, Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers
Eiswein
Eisewein – Balance Sweet/Acid, No Noble Rot, Pure Varietal,
1. Careful Yeast, Juice Handling,
2.Nothing to Impact Grape Flavore (eg Lees, MLF)
Welschriesling
Dry, simple, fresh High Acidity with citrus and green apple
Austria’s #2 white
Fracati DOC
Lazio - hills of Rome
Blend of Malvasia and Trebbiano
Fresh, Medium Body, Medium to High Acidity, flavors of citrus, Floral, Orange Blossom (from Malvasia) No oak
